If you’re gonna have pie, you gotta have ice cream

Ice cream, yo.

Ice cream, yo.

Did I mention I hate to let anything go to waste? Hate hate HATE it? So when I found out I could steep fresh peach pits in cream and make lightly peach scented ice cream I knew I had to do it. While my own homemade almond extract is not going to be ready until Christmas at the earliest I still have some store bought left over. There is nothing like the menage a trois of peaches, cream, and almond. It’s divine. Assuming you have an ice cream maker making ice cream at home is stupid easy. Its easier than making frozen custard, which is often mistaken for ice cream. Whats the difference you ask? Egg yolks, baby. Sweet, fatty, golden yellow, emulsifying egg yolks.

Seriously, save these guys.

Seriously, save these guys.

Ice cream can technically be made in one day, but I always give frozen custard overnight to chill. I do the same with any infused ice creams, like this one, so plan to make it the day before you want to eat it. It’s really really ridiculously easy to just steep some peach pits from your pie making at the same time you are making said pie. Let it sit overnight with your pie dough and then “spin” (the term used in professional kitchens for churning ice cream) your ice cream while you form your pie. You could spin your ice cream at the same time as your pie is baking but even with as awesome as the Cuisinart and KitchenAid ice cream makers are if the high heat of the oven makes your kitchen warm your ice cream will suffer. Avoid this issue by spinning your ice cream (a lovely hands off 20-30 minutes) while you are rolling pie dough, which also benefits from a cold kitchen.

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Peach Pie (filling), Oh my

Everyone likes pie. Custard pies, French style tarts, diner style meringue topped ones, pumpkin, the variety goes on and on. The number one type of pie for me is fruit pie. Aside from ice cream I can think of no better summer time indulgence. The main reason that I don’t make pies more often is because of how many steps that are required. Preparing the crust, preparing the filling. These each often take overnight, minimum since I chill my crust for at least 8 hours prior to using. Then you have to roll out the dough, chill the pie, bake the pie, cool the pie. It’s kind of a hassle to be honest. The amount of work is easy, it’s the forethought that’s a pain in the ass. Despite my hyper tendency to prepare things and store them I like to have the freedom to just “whip up” something from time to time. Maybe I’m lazy, sick, or have unexpected guests coming by. Thats where home canned pie filling comes in. There will be an upcoming post on safe canning procedures in the upcoming couple of weeks. What I really want to focus on today however is the peach pie filling.

Here's looking at you, kid.

Here’s looking at you, kid.

As I mentioned before I almost always have a double batch of pie dough in my freezer. This can thaw on the counter in 20 minutes. Whenever I am making cookies, pizza dough, or the like in my food processor I quickly throw in a batch of pie dough, saving me from having to pull out and clean the food processor on a separate occasion.  I will be posting about pie dough most likely sometime next week, as I used my last batch for this pie.

This was less than a third of the peaches bought this year. Not nearly enough if you ask me.

This was less than a third of the peaches bought this year. Not nearly enough if you ask me.

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Baby steps towards Fall Baking Season.

This would be fat free if it weren't for the whipped cream, but I'd say its worth it.

This would be fat free if it weren’t for the whipped cream, but I’d say its worth it.

Summer continues to hold on. The upcoming week holds highs in the 90’s until Friday arrives to free us all from the heat and work week responsibilities. Growing up in Southwest Florida summer was always my least favorite season, made only worse by the un-ignorable climate change. There is no such thing as eating with the seasons in The Sunshine State. Having spent the last five and a half years living in New York City however my views are beginning to change. Summer is now a scoch above winter. By no means my favourite season (that honor goes to Fall, who is hiding somewhere, ready to appear next week I hope) summer in the city has been pretty great to me. As a teacher I did not have to work so I took a huge two month long trip to Europe and Israel that I will post about at another time.

Yeah, it was so good that we couldn't wait to have some before photos took place.

Yeah, it was so good that we couldn’t wait to have some before photos took place.

Still despite the fact that feel ready for words like “crisp,” “cozy,” “spiced,” and “ooey gooey,” the world around me is not on the same page. But I wanna start fall baking right meow! The solution? Angel food cake. It’s light, airy, and pairs with the end of summer fruits and berries that can still be snapped up at the farmers market. If the berries are gone from your market fret not! This cake goes incredibly well with any citrus curd, canned fruit, or jam. Heck, you could even throw some frozen peaches or strawberries in a small pot with a sprinkling of sugar and some lemon zest and cook it until the juices release and the fruit softens. Just spoon that over a nice slice of this pillowy wonder cake. Whatever you do don’t forget the whipped cream, unsweetened of course (unless you have a couple pinches of vanilla sugar sitting around.)

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